Artisanal Rustic Italian Bread

This method uses a high-hydration dough and steam to achieve that professional “bakery-style” finish.

In a large mixing bowl, whisk together the all-purpose flour, sea salt, and instant yeast.
Add the warm water ( $105\text{--}110^{\circ}\text{F}$ ). Stir with a sturdy spoon or a dough whisk until a shaggy, sticky ball forms and no dry flour remains.
Note: The dough will be wetter than standard sandwich bread; do not be tempted to add too much extra flour.

Cover the bowl with plastic wrap or a damp kitchen towel.
Let it sit in a warm, draft-free spot for about 2 to 3 hours. The dough should double in size and look bubbly on the surface.

Generously flour your work surface. Gently tip the dough out (it will be stretchy).
Fold the edges of the dough toward the center to form a round ball (boule).
Place the dough onto a piece of parchment paper dusted with semolina or cornmeal. Cover loosely and let it rest for another 45 to 60 minutes.

While the dough rests, place a Dutch oven (with lid) or a pizza stone into the oven.
Preheat the oven to $450^{\circ}\text{F}$ ( $230^{\circ}\text{C}$ ). Let the pot/stone heat for at least 30 minutes.
Just before baking, use a sharp knife or razor blade to “score” (slash) the top of the loaf about 1/2 inch deep. This controls where the bread expands.

If using a Dutch oven: Carefully lower the parchment paper and dough into the hot pot. Cover with the lid. Bake for 30 minutes. The lid traps steam, which allows the bread to rise fully and creates a thin, crispy crust.
If using a pizza stone: Slide the dough onto the stone. Place a shallow pan of hot water on the bottom rack of the oven to create steam.
Finish the Crust: Remove the lid (or the water pan) and bake for another 10 to 15 minutes until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.

Transfer the bread to a wire rack. Wait at least 1 hour before slicing. Cutting into hot bread lets the steam escape too quickly, which can make the inside gummy.

The “Windowpane” Test: If you have time, perform a few “stretch and folds” every 30 minutes during the first hour of rising to build better gluten structure.
Yeast Check: If using active dry yeast instead of instant, dissolve it in the warm water with a pinch of sugar for 5 minutes until foamy before adding it to the flour.